Freekeh and shaved cauliflower salad with herbs dressing
Freekeh has such nice flavour and texture that simple preparations are best. Here a herb dressing keeps it bright, while raw cauliflower adds texture
250g wholegrain freekeh
Arils from 1 pomegranate
1 small cauliflower, trimmed and thinly shaved on a mandolin
1 frisée, pale leaves washed and torn
¼ cup finely chopped coriander
¼ cup finely chopped flat-leaf parsley
Juice of 1 lemon
60ml (¼ cup) extra-virgin olive oil
Cook freekeh in a large saucepan of boiling water until tender (30 minutes).
Drain well, then set aside to cool.
For herb dressing, stir ingredients in a bowl to combine.
Combine remaining ingredients in a bowl.
Add freekeh and dressing, toss to combine, season to taste and serve with kibbeh.